Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Eric T. Stevens"'
Autor:
Eric T. Stevens, Wannes Van Beeck, Benjamin Blackburn, Sara Tejedor-Sanz, Alycia R. M. Rasmussen, Mackenzie E. Carter, Emily Mevers, Caroline M. Ajo-Franklin, Maria L. Marco
Publikováno v:
mBio, Vol 14, Iss 6 (2023)
ABSTRACTExtracellular electron transfer (EET) is a metabolic process that frequently uses quinones to couple intracellular redox reactions with extracellular electron acceptors. The physiological relevance of this metabolism for microorganisms capabl
Externí odkaz:
https://doaj.org/article/27735c188ac24e689c53a312bb52b9de
Autor:
Zhengyao Xue, Jason T. Brooks, Zachary Quart, Eric T. Stevens, Mary E. Kable, Jessie Heidenreich, Jeremy McLeod, Maria L. Marco
Publikováno v:
mSystems, Vol 6, Iss 1 (2021)
ABSTRACT Validated methods are needed to detect spoilage microbes present in low numbers in foods and ingredients prior to defect onset. We applied propidium monoazide combined with 16S rRNA gene sequencing, qPCR, isolate identification, and pilot-sc
Externí odkaz:
https://doaj.org/article/28f47e19101d4f21b0fdeee250422d6a
Autor:
Sara Tejedor-Sanz, Eric T Stevens, Siliang Li, Peter Finnegan, James Nelson, Andre Knoesen, Samuel H Light, Caroline M Ajo-Franklin, Maria L Marco
Publikováno v:
eLife, Vol 11 (2022)
Energy conservation in microorganisms is classically categorized into respiration and fermentation; however, recent work shows some species can use mixed or alternative bioenergetic strategies. We explored the use of extracellular electron transfer f
Externí odkaz:
https://doaj.org/article/a65ba6b9fea34d96b787ca93f2959404
Autor:
Eric T Stevens, Sara Tejedor-Sanz, Siliang Li, Peter Finnegan, James Nelson, Andre Knoesen, Samuel H Light, Caroline M Ajo-Franklin, Maria L Marco
Publikováno v:
eLife, Vol 11 (2022)
Energy conservation in microorganisms is classically categorized into respiration and fermentation; however, recent work shows some species can use mixed or alternative bioenergetic strategies. We explored the use of extracellular electron transfer f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3367aeceee26ae32a5e90e700d99e438
https://escholarship.org/uc/item/9m11523q
https://escholarship.org/uc/item/9m11523q
Autor:
Eric T Stevens, Sara Tejedor-Sanz, Siliang Li, Peter Finnegan, James Nelson, Andre Knoesen, Samuel H Light, Caroline M Ajo-Franklin, Maria L Marco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad3247b1bbd78bfcea067d86d2bde822
https://doi.org/10.7554/elife.70684.sa2
https://doi.org/10.7554/elife.70684.sa2
Autor:
Eric T. Stevens, Peter Finnegan, Caroline M. Ajo-Franklin, Sara Tejedor-Sanz, Samuel H. Light, Knoessen A, Nelson Jj, Maria L. Marco
Energy conservation in microorganisms is classically categorized into respiration and fermentation, however recent work shows some species can use mixed or alternative bioenergetic strategies. We explored the utility of a flavin-based extracellular e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aec22c00a3d633384a4466581cc52ca
https://doi.org/10.1101/2021.05.26.445846
https://doi.org/10.1101/2021.05.26.445846
Autor:
Tung E, Michiko E. Taga, Tüzün Güvener Z, Hans K. Carlson, William B. Ludington, Grimaldo Ab, Aumiller K, Adam M. Deutschbauer, Maria L. Marco, Scheffler R, Eric T. Stevens
Lactobacilli and acetobacters are commercially important bacteria that often form communities in natural fermentations, including food preparations, spoilage, and in the digestive tract of Drosophila melanogaster fruit flies. Communities of these bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5de1fbd7beab46f687a68f886f4ab3fa
https://doi.org/10.1101/2021.05.12.443930
https://doi.org/10.1101/2021.05.12.443930
Autor:
Jason T. Brooks, Zhengyao Xue, Mary E. Kable, Eric T. Stevens, Zachary Quart, Maria L. Marco, Jeremy McLeod, Jessie Heidenreich
Publikováno v:
mSystems, Vol 6, Iss 1 (2021)
mSystems
mSystems, vol 6, iss 1
mSystems
mSystems, vol 6, iss 1
Food production involves numerous control points for microorganisms to ensure quality and safety. These control points (e.g., pasteurization) are difficult to develop for fermented foods wherein some microbial contaminants are also expected to provid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3653bef136a524884f891ef339d9c3b1
https://journals.asm.org/doi/10.1128/mSystems.01114-20
https://journals.asm.org/doi/10.1128/mSystems.01114-20
Autor:
Jessie Heidenreich, Zachary Quart, Zhengyao Xue, Mary E. Kable, Jason T. Brooks, Jeremy McLeod, Maria L. Marco, Eric T. Stevens
Background: Spoilage microbes remain a significant economic burden for the dairy industry. Validated approaches are needed to identify microbes present in low numbers in those foods and starting ingredients prior to spoilage. Therefore, we applied a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0195c969520d19050b4eb605ea8cd9c8
https://doi.org/10.21203/rs.3.rs-17517/v1
https://doi.org/10.21203/rs.3.rs-17517/v1
Autor:
Eric T. Stevens
Publikováno v:
Slavic Review. 23:182-184
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aceb986421a31b31c3b3571043ae34b5
https://doi.org/10.1017/s0037677900127731
https://doi.org/10.1017/s0037677900127731